Ingredients Jump to Instructions ↓

  1. 2 red Fresno chilies, sliced

  2. 2 large cloves garlic

  3. 1 small red onion, coarsely chopped

  4. 2 fresh bay leaves

  5. Generous handful fresh cilantro leaves

  6. 2 large poblanos

  7. 5 to 6 tomatillos, papery skins removed, coarsely chopped

  8. 1 small onion, chopped

  9. 2 cloves garlic, chopped or sliced

  10. Small handful fresh cilantro leaves, chopped

  11. 1 teaspoon cumin,

  12. 1/3 palmful

  13. 2 teaspoons honey or agave

  14. 1 lime, juiced

  15. Kosher salt

  16. 3/4 pound ground beef sirloin

  17. 3/4 pound ground pork

  18. Kosher salt and freshly ground black pepper

  19. Vegetable oil, for drizzling

  20. 1 can spicy vegetarian refried beans, for topping

  21. Good quality tortilla chips, for topping

  22. Mild Mexican melting cheeses, Monterey Jack , or Cheddar cheese , shredded, for topping

  23. Pickled, sliced jalapenos, drained, for topping

  24. 8 hamburger slider rolls or brioche rolls, split

Instructions Jump to Ingredients ↑

  1. For the red chile paste: Place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse.

  2. For the green chile sauce: Char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap , then peel and seed.

  3. Meanwhile, in a saute pan over medium-high heat, add a good drizzle of vegetable oil . Cook the tomatillos, onion, and garlic until the onions are tender, about 8 to10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro , cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning.

  4. Combine the ground beef and ground pork with the red chile paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet.

  5. In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.

  6. Top the burgers with green chile sauce and a few chips. Top the chips with refried beans , shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls.


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